ookery, I give two or three recipes, each admirable in its way. Rabbits
should be used quite fresh, and cleaned and wiped dry as soon after they
are killed as possible.

_Grenadines of Rabbit a la Soubise._--Take the whole backs of two
rabbits from the shoulders to the thighs, both of which you reject; cut
away the ribs and the thin part that forms the stomach, leaving only the
backbone with solid flesh each side; divide this into sections, about
two joints to each. Lard them, and then braise for one hour. Stand them
in a circle, and pour over and round them a pint of brown Soubise sauce.

_Fillets of Rabbit with Cucumber._--Half roast a rabbit, then remove the
solid flesh from each side the backbone in long fillets. Cut two
cucumbers and one Bermuda onion in thin slices, salt them, and let them
drain. Lard the fillets of rabbit, season them, and lay them in a
stewpan, with a pint of white sauce slightly thinned with white stock,
the cucumber, and the onion. Let them simmer for half an hour. Lay the
fillets in a circle, and put the cucumber and onion in the centre, the
sauce, which should be thick enough to mask them, over the fillets.
Fried sippets garnish this dish.

_A Civet._--For this dish the dark-fleshed rabbit, or hare, as it is
often called, is best. Cut it into meat joints; cut half a pound of
unsmoked bacon into slices, and fry in a saucepan; then lay in the hare,
and saute for fifteen minutes. Pour off the fat. Add half a pint of
port-wine, a bouquet garni, and a dozen mushrooms, and a little pepper
and salt; let this simmer gently one hour; then add a pint of brown
sauce and twenty button onions which have been blanched. Simmer for
another half-hour. Remove the bouquet, add a gill of stewed and strained
tomato, half a gill of glaze, and a tablespoonful of Chutney. Serve in a
pyramid, pour the gravy, after it is well skimmed, over the whole, and
garnish with fried croutons.

_Timbales d'Epinard._--Make some quenelle meat of chicken or veal
according to directions already given, and mix with puree of spinach,
prepared as follows, until it is a nice green; pick and wash some
spinach, put it into salted boiling water, and boil fast for fifteen
minutes. Drain and press it, then beat it through a wire sieve; return
to the saucepan with two ounces of butter; pepper and salt; stir till
well mixed. Stir a gill of cream to the quenelle meat, then use enough
of the spinach to give it a fine light-green color. When